Ingredients
2
2 servings
- •2 zucchinis, peeled
- •1 ½ teaspoons salt, divided
- •1 tablespoon olive oil
- •1 boneless, skinless chicken breast, diced
- •1 cup cherry tomatoes, halved
- •½ teaspoon pepper
- •½ teaspoon garlic powder
- •1 teaspoon dried basil
- •1 tablespoon olive oil
- •2 cloves garlic, minced
- •¼ cup chicken broth
- •½ cup plain full-fat greek yogurt
- •½ cup grated parmesan cheese
- •½ teaspoon dried basil
- •chopped fresh basil, for garnish
Instructions
- Use a vegetable peeler to thinly slice zucchini into “linguine” noodles. Transfer to a bowl and toss with 1 teaspoon of salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini on a clean dish cloth or paper towels.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breast, remaining ½ teaspoon of salt, the pepper, and garlic powder. Cook until the chicken is no longer pink. Add the zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute, until the vegetables are warmed through, then transfer to a large bowl.
- Make the creamy sauce: Heat olive oil in the same skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Pour in the chicken broth, then reduce the heat to low.
- Add the Greek yogurt, Parmesan, and dried basil. Stir until well combined. Return the chicken and zucchini linguine mixture to the pan and toss until well-coated in the sauce, then remove the pan fro the heat.
- Garnish with fresh basil and serve warm.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 731
- Carbohydrate: 29g
- Fat: 36g
- Fiber: 4g
- Protein: 75g
- Sugar: 15g
Related Recipes
Zucchini Fries
Zucchini Lasagna
Chicken Pesto And Zucchini “Pasta”
Creamy Tomato-Basil Pasta with Chicken
Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce
Lemon-Garlic Zucchini Noodles
Savory Zucchini Muffins
Zucchini "Linguini" With Roasted Shrimp
Skillet Zucchini Casserole
Pesto And Prosciutto Zucchini Linguine
Zucchini Carrot Fritters
